Brown Garlic Yam Soup
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 45
- Saturated Fat
- 13
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 141
- Cholesterol
- 466
- Sodium
- 907
- Total: 3 hr 30 min
- Prep: 30 min
- Cook: 3 hr
Ingredients
1 cooked turkey carcass, divided into parts
2 tablespoons rendered turkey fat, plus 1 tablespoon
20 cloves garlic
2 large yellow onions, rough cut
2 large carrots, peeled and rough cut
2 ribs celery, rough cut
4 thyme sprigs
1 teaspoon whole black peppercorns
1 quart turkey stock
2 cups cooked and cold (leftover) yams
1/2 cup cleaned, stemmed and quartered shiitakes
1/2 cup leeks
1/2 cup sour cream
1 lime, juiced
1 tablespoon chives, chopped
Directions
- Place carcass, wings, and bones in a small stockpot and cover with cold water. Bring to a simmer.
- Place unwashed roasting pan back on a hot burner and add 2 tablespoons rendered turkey fat. Brown the garlic, onions, carrots, and celery. Add vegetables to the stockpot with the carcass with the thyme and peppercorns. Bring to a simmer and let cook for 2 to 3 hours.
- Strain and remove all the bones. Save the vegetables and place back in the stockpot with the 1 quart of turkey stock. Add the leftover yams and puree with butter. Check for seasoning.
- In a separate small saute pan, heat up the remaining rendered turkey fat. Saute the shiitakes and leeks together until mixture is dry and very fragrant. Chop up the shiitake-leek mixture and fold in with the sour cream, juice, and chives.
- Plating: Serve in warm soup plates and place a small dollop of sour cream on top.
- Beverage: Leftover buttery California Chardonnay